My local grocery store has boneless/country style ribs, both beef and pork, on sale all the time. I have no idea what to do with them though, especially the beef ribs. I would love some ideas.
Can't help ya with the beef ribs, but I've used the pork ones to make pork souvlaki. Just cut into big chunks, marinade in olive oil, red wine vinegar, garlic powder, lots of oregano, crushed rosemary & some paprika for at least 2 hours. Skewer and grill, serve with lemon quarters to squeeze over, and a side of tzatziki.
Voilá -- souvlaki!
I mainly use them for Sunday gravy/red sauce.
Boneless country style ribs are neither real "ribs" nor "country, well, um, anything".
Just a re-nameing by your local grocery store to sell off what falls outside of regular pork naming parts.
Cook too short or grill, they are tough. My sister is the queen at making them inedible. They are a low and slow pig part that most folks just wreck.
Cook or braise for hours and they are heavenly.
As for the beef counterpart, i seldom see them and normally go short ribs. Given beef prices most bargains are not bargains at all unless used in chili or long braised foods.
There are different cuts of boneless beef ribs... in any case, they will have some tough fat and need a low and slow treatment, IMHO. They can be great in a braise with veggies and potatoes... cut up they make a great beef stew (I just did this)... smoked then rough chopped they make an awesome chili.
And seared then braised til shreddable they make a fabulous beef ragout served over pasta.
Beef short ribs or 3-4 lbs chuck roast, s&p, olive oil, garlic, 1 can peeled plum tomatoes, 1 can tomato paste, 1 C red wine, 2C beef broth, onions & carrots, grated parmesan. Seared the beef, deglaze, add everything but the cheese, braise a couple of hours. Very important: Pull out the meat and refrigerate the meat and sauce separately over night. Then remove the fat layer from the sauce, heat the meat in the sauce, pull out and shred the meat. Immersion blend the sauce with the veg (it will thicken up nicely). Return the shredded meat to the smooth sauce. Serve over pasta with some parm. Unbelievable.
This is my go-to recipe for boneless country ribs. First, trim off as much visible fat as possible. Then, use your paring knife and cut slits about 1 inch deep on the top of each rib and place a sliver of fresh garlic in each slit. Place in a baking dish (with slits on the top) and pour BBQ sauce over the ribs. Sprinkle with a little black pepper and bake at 350 degrees til done. The original recipe says 1 hour but check at 30-45 minutes. I like to serve this with some buttery orzo or rice.